The Kenosha telegraph. [volume] (Kenosha, Wis.) 1860-1888, 1887-05-06
SOME DAINTY CAKES.
Four Recipes for Ladies Who Are in tn
Habit of Entertaining Company.


These dainty little cakes, easily
made at home by any one who likes
cake-baking, are specially pretty and
suitable for light entertainments II
"tea' given for young lady friend, a
child's birthday party, or an evening
gathering for intellectual, charitable or
purely social purposes. How many &C.
casions there are, in these busy days,
when woman, alive to the require
ments of the hour, wishes to exercise
hospitality, without making serious
demand upon time or money to fur
nish a supper! Two or three baskets of
mixed cakes like these, with good cof-
fee or chocolate, will be found amply
sufficient upon most Of these occasions.
Some delicate sandwiches make very
good substitute if one does not care to
offer both. For baking small cakes it
is desirable to have two sets of pans
one in squares the other rounds-six OF
twelve joined together for convenience
of handling. Any tinsmith will make
them if they are not found in stock.
Be sure that these are not too large, as
nothing is more awkward than q big
small cake.
Madeleines. One-fourth pound but
ter, half pound of sugar, four eggs,
thoroughly beaten, whites and yelks
separately; half a pound of flour, and
Bake in little rounds. This is an old
and thoroughly reliable recipe, but,
like all rich cakes, must be carefully
made and baked, requiring thorough
beating and moderate, steady oven.
All cakes with large proportion of
butter, like this, require longer baking
than light cakes made with soda or
baking powder.
Genuine Sponge Cake. Made by
measure, is easy and always popular.
Beat the yelks of ten eggs thoroughly,
add two cupfuls of powdered sugar
Gone pint), the grated peel and juice of
half a lemon, then, lightly, half pint
of flour and the whites of the ten eggs
beaten to a stiff froth. Bake in squares
in a hot oven.
Almond Jumbles. Three-fourths of
pound of almonds, blanched and
chopped fine, one-quarter of a pound OF
butter, one pound of sugar, one pound
of -four, one cupful of sour milk, five
eggs, and one-half teaspoonful of soda.
Flavor with rose.
Iced Tablets. Pretty and delicious
cakes may be made in variety from a
single loaf. The Madeleine mixture is
a good one for this purpose. Cut thin,
even slices and trim off the crust; then
cut them in little oblongs, about one
inch by two. Put two of these togeth-
er, with jelly or icing, and ice them
neatly on both sides. French icing is
best done with the French or fondant
icing, which is also the finest, most
convenient and economical icing made,
and can be kept on hand ready for use
at any time by simply warming it. The
only secret in making it is the exact
amount of boiling, for which it is diff
cult to give directions, as single min
ute makes a great difference when
critical point is reached, and only prac-
tice will give expertness, but it is we'll
worth while for every dainty cook
to take this practice. A pound
of sugar and cup of water
should be put in a perfectly
clean saucepan, and watched but not
stirred, while boiling. Remove any
scum that rises, and after ten minutes
try the strip from time to time by dip
ping fork in it and observing how the
drops run off. When they thread-that
is, leave fine hair-line filament hang
ing to the fork-set the saucepan away
from the fire to cool. When blood
warm Git should be as thick as very
thick molasses), stir it with spoon as
long as it can Re stirred, then take up
the mass in the hands and work it like
dough until it is a compact, smooth,
creamy candy. Put in a jar or tumbler,
and covered with oiled paper, it will
keep for months and need only setting
in saucepan of hot water to soften it
to use at any time. Stir while warm
ing. This icing may be favored and
colored in great variety of ways, and
forms the basis of the best confection-
cry as well as the best icing for cake
CHICAGO NetCS.